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Saturday, February 22, 2014

We've been having fun with homemade pizza. As much as we love our local chain's pies, it is more economical (and sometimes even yummier) to eat in. Responsibility for pizza night has switched from Zed ordering online and picking it up, to me making pizza from scratch.

As with just about everything, the key to pizza success is in the preparation. Before making the dough, preheat the oven to 500 degrees Fahrenheit. In our house, we have a cast iron pizza "stone" which I give at least an hour to get to temperature. During that time, make the dough and let it rest and rise.

(Go watch the Olympics, or do something fun while you wait.)

After the oven is hot, and the dough has doubled in size, spread out a square of parchment paper and sprinkle it with cornmeal. Flour will work if you don't have it, but Kathy wants you to know that it tastes better with cornmeal.

Roll out the dough, brush it with olive oil, and finish with your favorite toppings. Kathy likes to help with this step. Her favorite part is spreading olive oil and tomato sauce to the edges.

When ready to cook, transfer the pizza (on parchment paper still) to the hot stone. In our oven, it bakes to crusty perfection in 12 minutes.